As part of the Bakery Technology course, undergraduate students from the Department of Food and Agricultural Products Technology, Universitas Gadjah Mada, explored two bread-making techniques: steaming and baking. The department facilitated this practical activity as a component of the teaching and learning process. 

This activity aimed to help students understand the characteristics of the final bread products, roti sobek and roti tawar (plain loaf bread), based on the techniques applied. Steamed bread tends to have a softer and moister texture, while baked bread forms a drier crust with a signature aroma produced through the Maillard reaction. Each group of students produced both types of bread and compiled their results into a written report.  read more

The Department of Food and Agricultural Product Technology (TPHP) at UGM once again held a guest lecture on Thursday, September 26, as part of the Program Kompetisi Kampus Merdeka (PKKM). Students enrolled in the Meat and Fish Technology course attended the event, which featured a presentation by Aditya T. Wibowo, an alumnus of TPHP UGM currently working at PT Charoen Pokphand.

In his presentation, Aditya delivered a lecture titled “Implementation of Meat Processing Technology.” He covered key aspects such as determinants of meat quality, cooling and freezing techniques, and the production processes of processed products like sausages, nuggets, and meatballs. He also introduced batter and breading methods commonly used in meat-based food production. The class began with an introduction to the food industry, particularly meat processing, to provide students with basic knowledge. read more

The Department of Food and Agricultural Product Technology (TPHP) UGM held a guest lecture in a series of activities of the Program Kompetisi Kampus Merdeka (PKKM) by presenting Prof. Dr. Foo Hooi Ling from the Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia (UPM) on Saturday (28/09). Prof. Foo presented an interesting topic entitled “Myriad Health Impacts of Postbiotic Metabolites: Paradigm Shifts of Lactic Acid Bacteria Innovations & Applications.” read more

Rachma Wikandari, S.T.P., M.Biotech., PhD, a lecturer from the Department of Food and Agricultural Product Technology at UGM, fondly known as Wikan, has achieved a prestigious national award for her innovative research in food security and sustainability.

On October 11, 2024, Wikan was granted the National L’Oréal – UNESCO For Women in Science (FWIS) 2024 Award, a national accolade recognizing female researchers contributing to sustainable development. The recipients of this award demonstrate not only their commitment to groundbreaking research but also the capacity of science to address national and global challenges. Wikan was honoured for her innovation in developing tempeh-based mycoprotein, a high-quality alternative protein source with excellent nutritional value, rich in fiber, low in fat, and containing unsaturated fatty acids. read more

Intan Dewi Larasati, S.T.P., M.Sc.

Lecturer in Department of Food and Agricultural Product Technology

Faculty of Agricultural Technology

Universitas Gadjah Mada

Email: intan.dewi.larasati@ugm.ac.id

Acadstaff: –

Education

Undergraduate: Teknologi Pangan dan Hasil Pertanian, Universitas Gadjah Mada

Master: Teknologi Hasil Perkebunan, Universitas Gadjah Mada

Research Interests

Current Research

Publications

Achievement

Putrika Citta Pramesi, S.T.P., M.Sc.

Lecturer in Department of Food and Agricultural Product Technology

Faculty of Agricultural Technology

Universitas Gadjah Mada

Email: putrikacitta@ugm.ac.id

Acadstaff: https://acadstaff.ugm.ac.id/putrikacitta

Education

Undergraduate: Teknologi Pangan dan Hasil Pertanian, Universitas Gadjah Mada

Master: Ghent University, Belgia

Research Interests

Current Research

Publications

Achievement

Product quality and consumer trust are critical aspects of various industrial sectors, including the food industry. Achieving consistent quality standards requires concrete efforts, one of which is through ISO 9001:2015 certification. This certification has become an internationally recognized standard for quality management, ensuring that each production process is managed effectively and adheres to quality standards.

By obtaining ISO 9001:2015 certification, food industry companies demonstrate a strong commitment to product quality and safety. Implementing this standard also encourages companies to continuously improve every operational aspect, resulting in products with reliable quality that consumers can trust. read more

The wealth and diversity of Indonesia’s culinary culture are essential aspects of the country’s identity. However, this rich heritage faces threats as many traditional recipes remain undocumented, while younger generations are less inclined to learn cooking skills from their mothers and grandmothers.

The difficulty of finding traditional recipes and food culture records passed down orally from generation to generation arises from a lack of recipe documentation practices. Efforts to preserve Indonesia’s original recipes and food culture are crucial to maintaining cultural heritage and as a step toward resilience in all aspects, especially food security. read more

Yogyakarta, October 12, 2024 – The Department of Food and Agricultural Product Technology (TPHP) at Universitas Gadjah Mada (UGM) organized a Business Plan Competition themed “Functional Food Product Development” as part of the Kampus Merdeka Program Competition (PKKM) for all active TPHP students. The event aimed to encourage students to develop innovative business ideas in the food sector, particularly focusing on products that are not only nutritious but also offer additional functional health benefits. read more

September 7-8, 2024 – Students from the Master’s Program in Food Science and Technology (S2 ITP) and Master’s Program in Estate Crop Product Processing Technology (S2 THP) of the Faculty of Agricultural Technology, Gadjah Mada University, who are enrolled in the Sweetener Technology class, conducted industrial visits to PT Madubaru and Adana Gula Semut. The purpose of these visits was to deepen students’ understanding of the application of science and technology in the sweetener industry. read more